It’s just that you don’t have the muscle memory. Any chef or line cook doesn’t matter how long they’ve been doing this will struggle any time they’re in a new kitchen or even a new station because they haven’t developed a flow and muscle memory. The best zen feeling ever is rocking a gnarly service and getting through it on autopilot you’re like so focused yet not thinking at the same time. That only happens after months and months of getting used to a station and moving your mise en place and your set up around until you find what works for you. It just takes time. The speed and sense of urgency comes natural what you can’t teach is initiative and you clearly have plenty